Method

2. While the garlic roasts, fill a pan with water. Add a pinch of salt. Cover. Bring to the boil. Peel and chop the sweet potato. Add to the boiling water. Simmer for 10 mins till the potato is soft. Drain.

3. Tip the sweet potato into a bowl. Drain and rinse the chickpeas. Add them with 1 tsp cumin seeds and the finely grated or pared zest from the lemon. Season and roughly mash together. Stir in the flour.

4. Shape the mixture into 8-10 rounds. Grease a baking tray with a drizzle of oil. Pop the falafels on the tray. Bake for 40 mins. Flip once while they’re baking so they’re golden all over.

5. Pop the couscous in a bowl. Fill a kettle and boil it. Pour in 250ml hot water from the kettle over the couscous. Cover with a saucer or some cling film and leave the couscous to one side to soak up the water.

6. Slice the top of the peppers. Shake out the seeds. Slice into rings. Separate the leaves from ½ the lettuce. Rinse and dry them in a salad spinner or with kitchen paper. Stir half the juice from the lemon into the couscous with some seasoning.

7. Whisk the remaining lemon juice with 2 tbsp olive oil and some seasoning. Use to dress the red pepper and lettuce salad.

8. Unwrap the garlic and separate the cloves. Slice off the bottoms and tips. Squeeze them out of their skins. Crush them and mix with the mayo. Season. Serve the falafels with the couscous, lettuce and roast garlic mayo.

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